White Cooked Chicken With A Ginger Soy Dressing June 29, 2018

Saw this one on TV, made some minor modifications to it, and came up with a wonderful simple way to cook chicken, especially when I’m in the mood for something light and not piping hot on a warm summer night.

“White cooked” is the Chinese version of sous vide – cooking in simmering water. If you’re someone who demands crispy skin, this ain’t for you. The skin will come out flabby and unusable, kinda like I am in the eyes of most women.

You’ll need a pot big enough to submerse a chicken or its parts in water. I saw this done with a whole chicken, I did it with a bone-in breast.

Into the water: at least 2 big tablespoons of salt – the water should be 2x as salty as pasta water.

At this point, you can pick your flavorings. When I planned on making a chicken salad with mayo afterwards, I stopped with salt. For the ginger/soy recipe, I added about a half cup of sherry, some chopped scallion and a few nickel-sized pieces of smashed ginger to the water. Any sort of aromatics in the water at this point will subtly infuse the meat, however.

Bring it to a boil. Add the chicken, bring back to a boil, and then lower to medium to keep at a simmer.

Cook uncovered 20 minutes. Then, flip the chicken over, simmer another 20 minutes. Turn the heat off, lid the pot, and let it sit another 30. Finally, take the chicken out onto a cutting board and let rest another 15.

That’s it!

You’ll have a nice pot of homemade chicken broth as well, to save for later. Consider this when you’re adding stuff to the water at the beginning.

Peel off the rubbery skin and separate the meat from the bone. Chill in the refrigerator if you want.

I cut up the meat and tossed it in a ginger-soy dressing made up of: 2 tbs soy, 1 tsp finely minced ginger, 1 tsp rice vinegar, 1 tsp sesame oil and some chopped scallion.

Serve over some crisp lettuce or cabbage. Or, you can do what I did – take the homemade broth and use it to cook some rice in the time the chicken was sitting & resting.

That other chicken, sitting and resting in front of my TV after a long day? He’s for dinner tomorrow night.